Print

Perfect Filet Mignon Recipe with Easy Rich Red Wine Reduction Sauce

perfect filet mignon recipe - featured image
Print Recipe

A quick and easy recipe for tender filet mignon steaks served with a rich, silky red wine reduction sauce that feels indulgent yet effortless.

Ingredients

Scale
  • 2 filet mignon steaks, about 6 ounces (170 grams) each, trimmed and at room temperature
  • Salt and freshly ground black pepper, to season
  • 1 tablespoon olive oil (extra virgin preferred)
  • 2 tablespoons unsalted butter, divided
  • 2 cloves garlic, smashed
  • A few sprigs fresh thyme or rosemary (optional)
  • 1 cup dry red wine (240 ml) – Cabernet Sauvignon or Merlot recommended
  • ½ cup beef broth (120 ml), low sodium
  • 1 small shallot, finely chopped
  • Salt and pepper, to taste for the sauce

Instructions

  1. About 30 minutes before cooking, remove the filet mignons from the fridge to bring them to room temperature. Pat dry and season generously with salt and freshly ground black pepper on both sides.
  2. Heat a cast iron skillet over medium-high heat and add the olive oil. Heat until the oil shimmers but does not smoke, about 3-4 minutes.
  3. Place the steaks in the pan and sear undisturbed for 3-4 minutes until a golden-brown crust forms. Flip and sear the other side for another 3 minutes.
  4. Reduce heat to medium. Add 1 tablespoon butter, smashed garlic cloves, and thyme or rosemary sprigs. Tilt the pan and spoon melted butter over the steaks repeatedly for 1-2 minutes to baste.
  5. Check doneness with a meat thermometer aiming for 130°F (54°C) for medium-rare. Cook longer if needed on lower heat.
  6. Transfer steaks to a warm plate, cover loosely with foil, and rest for 5-7 minutes.
  7. Wipe out the skillet leaving behind fond. Add chopped shallots and sauté over medium heat for 2 minutes until translucent.
  8. Add red wine and beef broth, scraping up the fond with a wooden spoon. Bring to a simmer, reduce heat to medium-low, and simmer gently for 8-10 minutes until sauce thickens and coats the back of a spoon.
  9. Remove pan from heat and whisk in remaining tablespoon of butter. Season sauce with salt and pepper to taste.
  10. Serve the filet mignons topped generously with the red wine reduction sauce immediately.

Notes

Bring steaks to room temperature before cooking for even doneness. Use a meat thermometer to avoid overcooking. Basting with butter and herbs adds moisture and flavor. Scrape up fond for a rich sauce. Rest steaks before serving to retain juices. If sauce reduces too much, add a splash of beef broth or water to adjust consistency.

Nutrition

Keywords: filet mignon, steak recipe, red wine reduction, easy steak sauce, quick dinner, special occasion steak

Find it online: https://twirltaste.com/perfect-filet-mignon-recipe-with-easy-rich-red-wine-reduction-sauce/